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General Manager
General ManagerHawaiian Bros Stine Arizona • Scottsdale, Arizona, United States
General Manager

General Manager

Hawaiian Bros Stine Arizona • Scottsdale, Arizona, United States
[job_card.30_days_ago]
[job_preview.job_type]
  • [job_card.full_time]
[job_card.job_description]

The General Manager (GM) manages the operations of assigned
restaurant. Accountable for achieving planned sales and profit levels for the
restaurant through the implementation, management, and enforcement of company
policies, procedures, programs, and performance standards. Directly supervise
all managers and employees during the entire hours of operation of assigned
restaurant. Accountable for all administration and operations, ensuring
execution of all employee duties to guarantee maximum guest satisfaction and a
quality work environment. Responsible for achieving plan profit levels while
ensuring guest satisfaction.





Key
Accountabilities



Job
Essentials Roles & Responsibilities:




  • Translate the
    company’s Vision and Values into individual and team goals.

  • Align
    performance measures to support the achievement of business and restaurant
    goals.

  • Model,
    recognize, and reinforce desired behavior (individual and team); align
    rewards (monetary and non-monetary) with these contributions.

  • Determine
    employee career goals and monitor/document performance utilizing the
    People First System.

  • Provide
    employees with support and opportunities to achieve their full
    potential.

  • Regularly
    solicit employee feedback on supervisor/manager performance, utilize the
    Employee Satisfaction Survey results to provide feedback in helping
    supervisors/ managers develop their people skills

  • Accountable
    for the successful resolution of employee concerns to satisfy the employee
    and ensure compliance with established policies. Address recurring
    concerns. Communicate major concerns to the Territory Director.

  • Accountable
    for the successful resolution of guest issues. Address recurring issues.
    Communicate major issues to the Territory Director.

  • Accountable
    for regulation compliance and customer service results.

  • Accountable
    for successful implementation of marketing strategies.

  • Oversee
    employee schedules to ensure employee’s work/life considerations are
    balanced with needs of business.

  • Ensure that
    inventory levels for food items are properly maintained in accordance with
    company guidelines through correct ordering procedures and efficiency
    usage and yield application.



People
Management:




  • Generate a
    constant stream of candidates for Assistant General Manager positions by
    building relationships and brand recognition in the local community, in
    addition to development from within.

  • Recruit, hire
    and develop Shift Managers and Assistant General Managers by leveraging
    the tools available.

  • Objectively
    assess team performance relative to established goals. Accountable for
    developing and motivating restaurant team.

  • Accountable
    for compliance to productivity and service standards by retaining a
    sufficient number of well-trained and productive employees.

  • Serve as key
    interface between the restaurant management team and Field Support
    personnel.

  • Accountable
    for successfully leading restaurant team through change. Communicate, show
    support, and be a champion of the change.



Quality
Management:




  • Accountable
    for restaurant operations, ensuring strict adherence to company-wide QSC,
    safety and sanitation standards.

  • Validate
    equipment is properly maintained to ensure productivity levels are met.
    Make decisions regarding repair or replacement of equipment and
    communicate contract options to Territory Director.

  • Accountable
    for the successful execution of local marketing programs.

  • Accountable
    for the successful resolution of operational issues within the
    restaurant.

  • Attend
    required meetings. Move the business forward toward objectives by sharing
    input and feedback and identifying best practices.

  • Ensure key
    deadlines are met through time management and delegation

  • Anticipate,
    identify and correct system breakdowns to achieve guest
    satisfaction.

  • Responsible
    for successful coordination, implementation and execution of new
    initiatives.

  • Responsible
    for onboarding, administration and assignments.



Financial
Management:




  • Develop
    strategic plans and tactics for the restaurant that are aligned with and
    designed to achieve area, regional and company-wide business
    objectives.

  • Accountable
    for the financial performance of the restaurant according to business
    objectives developed with the Territory Director.

  • Identify
    financial trends and performance improvement opportunities. Implement a
    SMART plan to resolve.

  • Accountable
    for accurate financial data: payroll, cash and receipts, food costs,
    security of funds, and operating expenses.

  • Accountable
    for accurate preparation and review of all financial reports

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